Ingredients
| Grated parmesan (for the parmesan bucket) | 80 g |
| New salad | 30 g |
| songino salad (valerianella) | 30 g |
| Emmental cheese | 60 g |
| fresh bread slices | 2 |
| Serbosco Beer Sauce | to taste. |
| olive oil | to taste |
| Clove of fresh garlic (optional) | 1 |
| salt | to taste |
Parmesan bucket preparation
- Take a small no stick pan and put it on the heat to warm up.
- Lower the heat and scatter the grated parmesan in the pan.
- Wait for the parmesan to melt and thicken, then take a spatula and turn it upside down.
- Continue the cooking for a few seconds then remove the pan and lay the parmesan wafer on top of a bowl to give it the concave form.
- Repeat this entire process for the second wafer.
- Let it cool down completely before trying to remove from the bowl.
Ingredient preparation
- Wash the 2 salad types and put them aside to dry.
- Take the cheese and cut it in little cubes.
- Cut the fresh bread into small cubes, then set it aside.
- Take a small no stick pan and with some oil put it on the heat.
- Add the garlic and let it brown (optional)
- Add the bread cubes and let them brown. Then put them aside.
Caesar salad preparation
- Take the parmesan bucket and lay some salad of both types inside.
- Add the cheese and bread cubes.
- Pour the Serbosco Beer Sauce over the salad and serve.
For the recipe we thank www.mumcakefrelis.it